Best Basic Caesar Salad

Directions

1. 1
   For the Croutons:Preheat oven to 400 degrees
2. 2
   Mix oil and spices together
3. 3
   Toss bread cubes with oil mixture
4. 4
   Lay bread cubes out on a sheet pan evenly
5. 5
   Cook for 20 minutes or until golden brown, turning over croutons half way through To coddle the egg:Carefully place egg in boiling water, just covering the egg.Turn off heat and let sit for 1 minute.Immediately remove egg from hot water egg and let cool in ice bath.Assembling the Salad:In large bowl, mash garlic, salt, anchovies, chopped cilantro and mustard with 2 forks to form a chunky paste, season with fresh ground black pepper
6. 6
   Crack coddled egg into mixture and beat briefly, add the lemon juice and beat until smooth
7. 7
   Slowly add the olive oil while continuing to beat mixture with fork should be a light, creamy consistency
8. 8
   Add the grated cheese mixture and stir to combine
9. 9
   Lightly dress the romaine leaves by rolling the leaves in the bowl with the dressing.
10. 10
    Place each leaf on a platter with scoop side up
11. 11
    Place the croutons in the bowl with the leftover dressing and mix briefly.Spoon crouton and dressing mixture into each of the romaine leaves, equally
12. 12
    Garnish with some cilantro sprigs and sliced jalapenos
13. 13
    Season with cracked black pepper and serve.Allow guests to grab their leaf by hand or offer them a knife and fork